DE158408C - - Google Patents
Info
- Publication number
- DE158408C DE158408C DENDAT158408D DE158408DA DE158408C DE 158408 C DE158408 C DE 158408C DE NDAT158408 D DENDAT158408 D DE NDAT158408D DE 158408D A DE158408D A DE 158408DA DE 158408 C DE158408 C DE 158408C
- Authority
- DE
- Germany
- Prior art keywords
- grain
- tubers
- bread
- grains
- way
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000021374 legumes Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004464 cereal grain Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000021395 porridge Nutrition 0.000 claims description 2
- 235000020985 whole grains Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 description 9
- 235000016068 Berberis vulgaris Nutrition 0.000 description 3
- 241000335053 Beta vulgaris Species 0.000 description 3
- 240000001016 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 230000002522 swelling Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 240000002057 Secale cereale Species 0.000 description 1
- 235000015450 Tilia cordata Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002538 fungal Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000000717 retained Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
aeriiat b-cc. c9a4iv)M.l4tiia aeriiat b-cc. c9a4iv) M.l4tiia
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
Die Benutzung von Knollenfrüchten, z. IL von Kartoffeln und Rüben, sowie auch diejenige von Kartoffelmehl und Hülsenfrüchten bei der Brotbereitung aus Getreide und Getreidemehl ist bekannt.The use of tubers, e.g. IL of potatoes and beets, as well as the one too of potato flour and legumes when making bread from grain and grain flour is known.
Gegenstand der vorliegenden Erfindung ist eine Neuerung in dem Verfahren zur Herstellung von Brot aus Getreide, wie Weizen, Rogg'en, Mais, Reis, Hülsenfrüchten usw.,The present invention relates to an innovation in the method of production of bread made from grain, such as wheat, rye, maize, rice, legumes, etc.,
ίο unter Zuhilfenahme von Knollengewächsen, Kartoffeln, Rüben usw. Das Vermengen dieser beiden Klassen von Nährstoffen soll in der Weise geschehen, daß die ganzen Körner der Getreidearten und Hülsenfrüchte mit den zerkleinerten rohen Knollenfrüchten usw. innig gemengt werden und der Saft der letzteren ausschließlich zum Quellen der ganzen Getreidekörner benutzt wird, derart, daß nicht nur die Nährsalze der Körner, sondern auch die der Knollengewächse in dem erzeugten Gemenge vollständig enthalten bleiben. Zu diesem Zweck werden die Getreidekörner mit einem aus den rohen Knollenfrüchten, insbesondere Kartoffeln oder Rüben, hergestellten Brei vermengt, dessen Saft die zum Quellen des Getreides erforderliche Feuchtigkeit liefert. Zu diesem Verfahren können auch getrocknete Knollenfrüchte ver-ίο with the help of tuberous plants, Potatoes, beets, etc. The mixing of these two classes of nutrients should be done in such a way that the whole Grains of cereals and legumes with the crushed raw tubers etc. are intimately mixed and the juice of the latter exclusively for swelling the whole cereal grains are used in such a way that not only the nutrient salts of the grains, but also that of the tuberous plants are completely contained in the mixture produced stay. For this purpose, the cereal grains are mixed with one of the raw tuberous fruits, especially potatoes or beets, made porridge, the juice of which the provides moisture required to swell the grain. About this procedure dried tubers can also be used
v wendet werden, welchen die bei der Trocknung entzogene Feuchtigkeit durch die Zugabe von Wasser ersetzt wird. Unbedingt erforderlich aber ist es, daß die Knollenfrüchte derart getrocknet worden sind, daß dabei ein Verlust ihrer Nährsalze völlig ausgeschlossen war. Damit während des Quellens des erwähnten Gemenges eine Säuerung und Pilzentwickelung nicht eintreten kann, müssen das Getreide und die Knollenfrüchte in ganzem Zustande sorgfältig gereinigt werden, wozu man sich des Kalkwassers bedienen kann, welches bereits seit Jahren zur Reinigung und Quellung von Malzgetreide angewendet zu werden pflegt. v , which the moisture removed during drying is replaced by the addition of water. But it is absolutely necessary that the tubers have been dried in such a way that a loss of their nutrient salts was completely excluded. So that acidification and fungal development cannot occur during the swelling of the above-mentioned mixture, the grain and the tuberous fruits must be carefully cleaned in their entirety, for which one can use the lime water, which has been used for years to clean and swell malt grain .
Nach dem Quellen des in dem Gemenge enthaltenen Getreides, welches in bekannter Weise durch Temperatursteigerung unterstützt werden kann, wird das gesamte Gemenge zur innigen und gleichmäßigen Vermischung mittels geeigneter Misch- und Zerkleinerungsmaschinen auf das feinste zerkleinert. Auf diese Weise wird ein. Auslaugen der Nährsalze beider Bestandteile des Gemenges verhindert, da das gesamte Saftwasser dem Teig erhalten bleibt und den darauf folgenden Backprozeß mit durchmacht.After swelling the grain contained in the mixture, which is known in Way can be supported by increasing the temperature, the entire mixture becomes intimate and even mixing by means of suitable mixing and crushing machines crushed to the finest. This way becomes a. Leaching of the nutrient salts prevents both components of the mixture, since all the juice water is retained in the dough and the following Baking process with going through.
Claims (1)
Publications (1)
Publication Number | Publication Date |
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DE158408C true DE158408C (en) |
Family
ID=424586
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT158408D Active DE158408C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE158408C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3700953A1 (en) * | 1987-01-15 | 1988-07-28 | Dawin Karl August | High-fibre soft bakery product and process for the production thereof |
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0
- DE DENDAT158408D patent/DE158408C/de active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3700953A1 (en) * | 1987-01-15 | 1988-07-28 | Dawin Karl August | High-fibre soft bakery product and process for the production thereof |
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